Lemon Chili Bucatini with Asparagus {Recipe}

Besides seeing the sun, the arrival of asparagus is one of the most welcoming signs of spring. And because we love pasta all year long, we’ve created a garlicky, chili-spiced bucatini tossed with lemon zest, fresh basil, and, yes, asparagus. A few ingredients and only 30 minutes is all it takes to deliver this great-tasting dish that will become your new favorite weeknight staple.

2. In a large skillet over medium heat, heat oil until it sizzles when a drop of water is added. Add shallots, garlic, lemon zest, crushed red pepper, and remaining ¼ teaspoon salt. Cook until shallots and garlic are soft, approximately 3 minutes.

3. Add wine and cook, stirring often, until reduced by half (approximately 3 minutes). Add butter and stir until melted. Add asparagus, reduce to a low simmer, and cook for approximately 15 minutes.